I would wait a while to make the decision about kids if I were you. Right now, it sounds like you feel your Celiac diagnosis is a heavy burden to bear. Those feelings will probably fade over the next year or so......as you get used to your new food choices.
If I thought that I had a high probability of passing on a condition that would make my child unable to live a full and rewarding life, I would agree with your statement and take actions to not have children. Celiac is not that type of a diagnosis though.
I'm cooking more this year since we went gluten free and it has cost us a lot of grocery money changing the kitchen over this month, but I already cooked a lot and I'm seeing health benefits for both me and my fiance.
I don't expect everything to ever be medically "perfect" but we live a very full and rewarding life especially since I am getting better.....and we do plan to have children if I can carry full term.
If you have kids, I would definitely get them in the kitchen with you early to teach them how to cook healthy gluten-free meals for themselves but other than that I don't think raising an additional Celiac in the home would be that different than any other child. The dietary changes have already been made, and every child has things they deal with that make them different than other kids......good and bad.

Naturally gluten free is the easy stuff. Meats, vegetables, and fruit. You have to watch processed meats (lunch meat, sausage, etc) but many are fine. Oils, vinegar (but not malt vinegar.) Rice is fine. I use Adolphus rice because the American Rice Co says it is in fact free of cc issues and I haven't had any problems. I don't have problems with oats, but some do. (Many grains can be an issue not because of the grain but cross contamination with wheat, so be careful.)
Stay out of the center isles of the store as much as possible and you can make tons of gluten free nutrient dense meals with relative ease. This does mean more frequent shopping because this is perishable food.

I think I agree with the comment about the knowledge of the staff.
My lifestyle requires me to go out rather frequently and I feel more singled out if I bring my food with me than when I ask for special food preperation.
I went to On the Border last week and with a print out from Brinker's website of what was and was not ok. I had a bad reaction and GI symptoms that lasted about 5 days. I shouldn't have eaten there when I realized how clueless the staff was, but I did.
This week, my server at Chili's has a child who is autistic and on a Gluten-free Casein-free diet. Even though I did not have the time to print out their acceptable items, I was able to have a wonderful cobb salad with no issues. The cooking staff had no problem cooking my chicken in a separate pan without seasoning and I had oil and red wine vinegar instead of salad dressing. Everything was fabulous and I was still able to have something different.
Sad thing is, both restaurants are owned by the same company.
Having said that, I have had too many friends work in the fast food industry to allow myself to eat at those places anymore. I'm too scared to try most of them. I love going to individually owned restaurants but really don't have many problems with any place that has a variety of non-breaded options that I can play with to make fully gluten free....that is as long as the staff isn't completely clueless.

Is frozen as nutritious as fresh.......the answer to that is it depends.
If a fresh fruit or vegetable is in season where you live, the grower can pick it much later. In these cases fresh is usually more nutritious because freezing does degrade some of the nutrients - but not as much as canning does.
If a food is not in season locally, it has to be harvested much much earlier to make the trip often half way around the world. Then fresh or frozen are about the same - in fact the frozen may even be more nutritious in some of these cases.
No one is advocating that you replace fresh with frozen, but definitely replace canned with frozen if you can and if fresh is out of season, to high priced, or it isn't something you use all the time - frozen is a great option.

I guess creatine is a personal choice, I personally say it's a no-go. I used it for a few years in my late teens.....when I stopped, I lost a lot of the gain I got with it. From what I understand, it really just added water bulk to my muscles, but didn't really help with extra muscle mass.
If you want to get that ripped mass that so many of you guys crave, I would recommend NOT wasting your money on supplements, instead spend it on quality foods. LOTS of protein in the form of meats, seeds, nuts, etc and LOTS of fruits and veggies. Don't even bother shopping the inner isles of the grocery store while trying to cut. Get all your carbs from fruits and veggies and don't eat fruit without a protein in the same sitting. Keeping your blood sugar level will stop cravings and fat storage issues.
And my favorite after workout recovery drink? A glass of low fat organic chocolate milk......it's really my only caffeine cheat in my entire diet and gives a great balance of protein and carbs for after a hard workout. Eat and drink real food - not food flavored chemicals and you'll be amazed at your results.

I don't. My dad retired two years ago and this is one of his new hobbies. He has a dehydrator and checked out all his ingredients to make sure everything is gluten free for me. I'll get his recipe this weekend and pm it to you if you'd like.

If you add fruit and seed granola, maybe beef jerky (never checked ingred. on store bought, we make our own), and maybe some type of yogurt to your diet of roll ups, salads, fresh fruit and veggies, it sounds like great out of town food to me. Other than that, if I had a power outlet, I would take a small George Forman grill and then you can easily cook chicken breasts, steaks, hamburgers, hot dogs, or fish filets...best of all they're CHEAP and quick cooking (down here you can find the small grills for about $10). Also, if you run out of gluten-free rollups, I usually use a big piece of green leaf lettuce or a couple of pieces of boston lettuce to roll up my "sandwiches." It's even healthier and no dealing with bread that tastes like cardboard.
I hope you do well with your show season, but I don't think I would eat anything I didn't pack in with me.

Wow! Just looking at the website is making me hungry. Anyone tried the California Cactus or the Buffalo Chicken Pizzas in gluten free? They look wonderful. Pizza delivered again....I'm doing a happy dance!
Glad to hear about the Dallas location. We will have to check it out.

Salax,
I am new to gluten free, but not sadly not so new to soy free. After a hospitalization from soy, I began cooking almost everything from scratch at a young age (20).
I use basic, real, fresh ingredients to make my life easier (a big piece of fish, hormone free steak or chicken), fresh or frozen vegetables, etc.
Going out, I find that a quality restaurant and a discussion with the manager is all that is needed to have a safe meal. I had so little success with fast food, that I don't even try anymore. Probably not what you wanted to hear, but food issues have really made my diet better. I don't know many other people that eat swordfish, lamb, and other wonderful quality meats nearly as often as I do. You have to get daring and cook for yourself more, but when we go out, it's a real treat.....not McDonalds.

I'll have to try freezing my prebaked dough next time instead of just refrigerating it. I think that the xanthan gum in the mix may have continued to draw the baked item in after it was made. My pizza stone is clean, I had two stones before diagnosis.....sadly one had never been used, so I pitched the other one and seasoned this one. No cc issues here.

I'm really looking for recipes from scratch instead of mixes, but I'm sure I will try that one when experimenting for a smaller family gathering.
I live in Dallas, so I am blessed to have a few bakeries close by that at least have a few gluten free baked goods. I tried a cupcake at Sprinkles here in town and I was less than excited.
Having said that, I really want something more interesting than just vanilla or chocolate. We do have a local restaurant run by a trained chef who is also a celiac. We haven't visited it (the Kozy Kitchen) yet, but I don't think that he will be an option for the wedding either. He charges $5.00 a slice for his basic cakes and I really want the entire wedding to be gluten free and delicious.....without breaking the bank. I have done some simple cake decorating before and I have a friend who is volunteering his time for barbecuing the meal. He does a lot of barbecue competitions on the weekends and I think the challenge excites him. I really don't think that creating the savory menu will be much of an issue, but I feel clueless about gluten-free baking, so I have picked up a few cook books to begin experimenting with.....
Free for all Cooking by Jules E. Dower Shepard
Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman
Blackbird Bakery Gluten Free by Karen Morgan
100 Best Gluten Free Recipes by Carol Fenster and
Gluten Free Baking Classics by Annalise Roberts
I will check out that blog, but what about specific recipes? You mentioned Bette Hagman, is there a specific recipe that is incredibly popular in your home. I have a lot of options try, but I was hoping for someone to give me a few ideas of the actual recipes they love.
Regardless, I am making a grocery list tonight and will try a few recipes this weekend. If they stink, they'll go to the trash, if they're pretty good we'll just have to take some of em to work because I really don't have freezer space right now and I need to continue losing weight as I heal. I'd like to be another 25-30 pounds lighter by September.

Hmm, this has me thinking I should do food journal to keep myself on track....especially while starting gluten free.
Yesterday
B: 2 slices of french toast made with Udi's bread and topped with 1/4 cup of plain low fat yogurt and 1 TBL pure maple syrup mixed in and a cup or so of blackberries and strawberries
L: leftover homemade turkey and black bean chili with a small salad
S: 1/3 c of dried fruit and seed trail mix
D: Homemade pizza with gluten-free crust, pepperoni and jalapenos.
Late night munchies: a hand full of sour patch kids
I started the day out healthy, but by the end my inner junk food junkie was coming out.
This morning:
B: making a smoothie with frozen fruit, yogurt and a little bit of fruit juice and packing
S: celery sticks and laughing cow cheese
L: Southwest Chicken salad with chicken, avocado, peppers, etc
I feel great and can't believe I've lost 6 pounds this week eating like this.

I thought about halfing the package as well, but this is a yeast activated dough mix and I don't know how successful I would be at halfing the yeast package.
Freezing dough could possibly work, but I am new to gluten-free baking and I wonder if this would change the consistency of the dough. The package says that you can save the dough in the fridge for a few days, but I was hoping to get info from someone who had experience with this. If not, I may have to experiment myself.
I was a bit bummed out because Tuesday we thought we had hit gluten free gold. Yesterday......not so much.

Okay, my fiance and I have just gone gluten free. I made pizza this week so that he would feel like I am not depriving him and had mixed results.
The mix makes two crusts, so on Tuesday I mixed up the dough, made the first crust, put the pizza together and went ahead and baked the second crust wrapped it up and put it in the refrigerator.
Tuesday's pizza was AMAZING!!!! The dough was soft and flavorful and just wonderful.....my fiance was in the kitchen eating the crumbs off the pizza stone. Today, I made the other pizza for us for lunch........and the results were not so great. Our pizza crust that was fabulous on Tuesday, now tasted much closer to cardboard than a good pizza dough.
So here's my question: should I have refrigerated the dough instead of pre-making the crust? Should I ditch Bob's and use something different? I was excited because this mix is readily available at our local grocery store.....but we can't eat two pizzas at once and the second one left me dreaming of crappy glutened pizzas.

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Celiac.com was founded in 1995 by Scott Adams, author of Cereal Killers, founder and publisher of Journal of Gluten Sensitivity, and founder of The Gluten-Free Mall, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life!